Rosemary chicken with tomato & chickpea salad
A recipe you'll rely on week in, week out - just a handful of ingredients
3
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
- Put the chicken breasts in a dish with 1/2 the lemon juice and the rosemary. Season and leave for 10 minutes.
- Toss the chickpeas with the red onion, tomatoes, rest of the lemon juice and 2 tsp olive oil.
- Griddle (chargrill) or grill the chicken for about 5 minutes each side until cooked through. Serve with the chickpea salad.
Per serving
339 kcalories, protein 43.2g, carbohydrate 24g, fat 8.4 g, saturated fat 0.9g, fibre 6g, salt 0.91 g
Recipe from olive magazine, November 2006.
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http://www.bbcgoodfood.com/recipes/3972/
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Ingredients
- 2 chicken breasts , sliced horizontally and butterflied
- 1 lemon , juiced
- rosemary needles from 2 sprigs, chopped
- 400g tin of chickpeas , drained and rinsed
- ½ red onion , sliced
- 12 cherry tomatoes , halved
- olive oil
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2
ratings
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Ingredients
- 2 chicken breasts , sliced horizontally and butterflied
- 1 lemon , juiced
- rosemary needles from 2 sprigs, chopped
- 400g tin of chickpeas , drained and rinsed
- ½ red onion , sliced
- 12 cherry tomatoes , halved
- olive oil
Per serving
339 kcalories, protein 43.2g, carbohydrate 24g, fat 8.4 g, saturated fat 0.9g, fibre 6g, salt 0.91 g
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